Sauerkraut Casserole Ground Beef (Print-Friendly Version)
Sweet and tangy sauerkraut pairs with savory beef, noodles, and melty Swiss cheese in this comforting main dish.
# What You'll Need:
→ Meaty Base
01 -
900 g ground beef
02 -
1 medium onion, diced
03 -
2 teaspoons garlic powder
04 -
2 teaspoons dried parsley
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Casserole Layers
07 -
225 g wide egg noodles, cooked according to package instructions
08 -
800 g canned sauerkraut, well drained
09 -
150 g brown sugar
10 -
600 g condensed tomato soup
11 -
320 ml water
→ Topping
12 -
200 g Swiss cheese, shredded
# How to Make It:
01 -
Preheat the oven to 175°C. Lightly grease a 33 x 23 cm baking dish to prevent sticking.
02 -
In a large skillet over medium heat, combine ground beef, diced onion, garlic powder, dried parsley, salt, and pepper. Cook, stirring occasionally, until the beef is browned and fully cooked. Drain excess fat if necessary.
03 -
Spread the drained sauerkraut evenly over the base of the prepared baking dish. Sprinkle brown sugar uniformly across the sauerkraut.
04 -
Distribute the cooked egg noodles evenly over the sauerkraut. Spoon the cooked beef mixture on top of the noodles, spreading it into an even layer.
05 -
In a bowl, whisk together the condensed tomato soup and water until completely blended. Pour the sauce evenly across the top of the layered ingredients.
06 -
Sprinkle the shredded Swiss cheese generously over the entire surface.
07 -
Place the dish in the preheated oven and bake for 30–45 minutes, or until the casserole is bubbly and the cheese is fully melted and slightly golden.
08 -
Remove from the oven and let stand for 5 minutes before serving to allow the casserole to set for easier portioning.
# Additional Tips:
01 -
Ensure sauerkraut is thoroughly drained to prevent excess liquid in the casserole.
02 -
Allowing the casserole to rest before serving facilitates cleaner portions.